Core and peel the peaches. (You need 1 kg of peach, I bought 1.3 kg, which resulted in exactly 1 kg of finished peach meat -) cut into small pieces and puree in the food processor or with a hand blender. Scrape out 2 vanilla pods. Bring the peach sauce with the scraped-out vanilla and the vanilla pods and 500 g preserving sugar 2: 1 to a boil and cook for 4-5 minutes. Make sure to do a gel test! Peaches sometimes have too little acid and if the jam is too runny, just add a packet of citric acid and cook for another 1-2 minutes.
Immediately pour into clean, hot-rinsed twist-off jars, close and leave on the lid for 5 minutes.
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